Fish pie
Few seafood recipes are as satisfying as a well-made Fish pie. The star here is floury potatoes, supported by a short list of everyday ingredients. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 900 g Floury Potatoes
- 2 tbsp Olive Oil
- 600 ml Semi-skimmed Milk
- 800 g White Fish Fillets
- 1 tbsp Plain Flour
- Grating Nutmeg
- 3 tbsp Double Cream
- 200 g Jerusalem Artichokes
- 1 Finely sliced Leek
- 200 g Peeled raw Prawns
- Handful Parsley
- Handful Dill
- Zest of 1 Lemon
- 25 g Grated Gruyère
- Juice of 1 Lemon
Method
- Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season.
- Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
- Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.
- Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.
- Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.
Tips for the best Fish pie
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 15 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens floury potatoes and drives off the liquid too fast.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Swap the fish for prawns or tofu — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Fish pie recipe hard to make?
It is rated hard: 15 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for floury potatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Fish pie ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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